St. Patrick's Day Deviled Egg Snack with an Herb Shamrock
Enjoy a festive twist on the classic deviled egg with the added charm of a shamrock-shaped garnish.
Equipment
- 1 Pressure Cooker for cooking eggs
Ingredients
Main ingredients
- 6 large eggs fresh for the best taste and texture
- 2 tablespoons mayonnaise for creamy filling
- 1 teaspoon Dijon mustard adds a lil zing
- 1 teaspoon white vinegar balances richness
- Salt to taste
- Pepper to taste
- Fresh herbs like chives and dill for shamrock garnish
- Green food coloring optional, for a bright vibe
- Ice water for fast cooling
Instructions
Instructions
- Place your eggs in the pressure cooker’s basket or trivet. Add about a cup of water underneath to create steam.
- Seal the lid with the sealing ring in place. Ensure it's positioned correctly for pressure build up.
- Set your pressure cooker to high pressure and cook the eggs for about 10-12 minutes.
- Go for a quick release, carefully venting the steam.
- Dunk the eggs immediately into ice water to halt cooking and facilitate peeling.
- After cooling, peel the eggs, slice in half lengthwise, and remove yok, mixing with mayonnaise, mustard, and vinegar.
- Mash and season the yolk mixture, then pipe or spoon back into egg whites. Let chill for at least 30 minutes before serving.
Notes
Serve the eggs chilled with a shamrock shape made from fresh herbs for a festive touch. Perfect for St. Patrick's Day parties.